Instructions
step 1 Cook rigatoni pasta according to package directions. Drain and set aside.
step 2 Season chicken pieces with Italian seasoning, garlic powder, salt, and pepper.
step 3 Heat olive oil in a skillet over medium-high heat. Add chicken and sauté until golden brown and cooked through, about 6-8 minutes. Remove and set aside.
step 4 In the same skillet, melt butter and add minced garlic. Sauté for 1 minute until fragrant.
step 5 Pour in heavy cream and bring to a gentle simmer.
step 6 Stir in Parmesan cheese, lemon zest, and lemon juice. Simmer for 2-3 minutes until the sauce thickens slightly.
step 7 Add cooked rigatoni to the sauce and toss to coat evenly.
step 8 Return the cooked chicken to the skillet and combine with the pasta.
step 9 Garnish with chopped parsley and serve hot.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to refresh the sauce. Avoid overcooking to maintain the pasta texture and chicken tenderness.
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